📝 About This Recipe
This elegant chilled soup is the ultimate expression of a vine-ripened tomato, transformed into a transparent elixir that defies expectations. By utilizing a traditional 'raft' technique or a modern filtration method, we capture the intense, sun-drenched sweetness of the fruit while leaving the solids behind. It is a sophisticated, refreshing masterpiece that celebrates the purity of seasonal ingredients with every delicate, umami-rich spoonful.
🥗 Ingredients
The Tomato Base
- 5 pounds Roma or Heirloom Tomatoes (very ripe, roughly chopped)
- 2 teaspoons Kosher Salt (to draw out moisture)
- 2 pieces Shallots (peeled and sliced)
- 2 pieces Garlic Cloves (smashed)
The Clarifying Raft
- 4 large Egg Whites (beaten until slightly frothy)
- 1 stalk Celery (finely minced)
- 1/2 piece Carrot (finely minced)
- 1 tablespoon Tomato Paste (for color and acidity)
Aromatics & Seasoning
- 1/2 cup Fresh Basil Leaves (torn)
- 3 pieces Fresh Thyme Sprigs
- 6-8 pieces Black Peppercorns (whole)
- 1 teaspoon White Balsamic Vinegar (to brighten the finish)
- 1/2 teaspoon Sugar (optional, to balance acidity)
For Garnish
- 1/2 cup Cherry Tomatoes (peeled and halved)
- 1 pinch Micro-basil (for plating)
- 1 teaspoon Extra Virgin Olive Oil (high quality, for droplets)
👨🍳 Instructions
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1
Place the chopped tomatoes in a food processor or blender. Pulse until you have a coarse purée; do not over-process into a smooth juice.
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2
Transfer the tomato pulp to a large heavy-bottomed pot. Add the sliced shallots, smashed garlic, and salt. Stir well and let sit for 20 minutes to allow the salt to macerate the tomatoes.
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3
In a separate bowl, whisk the 4 egg whites until frothy. Fold in the minced celery, minced carrot, and tomato paste until well combined. This mixture will form your 'raft'.
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4
Pour the egg white mixture into the cold tomato purée and stir thoroughly to distribute the proteins.
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5
Place the pot over medium heat. Stir constantly but gently until the mixture reaches a simmer. This prevents the egg whites from sticking to the bottom before they coagulate.
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6
As the mixture heats, the egg whites will begin to rise to the surface, trapping the tomato solids and impurities. Once a solid 'raft' has formed on top, stop stirring immediately.
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7
Using a ladle, gently poke a small hole (a 'chimney') in the center of the raft. This allows the liquid to bubble through without breaking the raft apart.
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8
Lower the heat to the lowest possible setting. You want a very gentle simmer. Add the basil, thyme, and peppercorns through the chimney into the liquid.
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9
Simmer undisturbed for 45 to 60 minutes. The liquid visible through the chimney should become increasingly clear and golden-red.
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10
Line a fine-mesh sieve with three layers of damp cheesecloth or a coffee filter. Place the sieve over a clean bowl.
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11
Carefully ladle the clear liquid out through the chimney and onto the cheesecloth. Do not pour the pot, as the weight of the solids will cloud the broth.
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12
Once strained, season the hot consommé with white balsamic vinegar and sugar if needed. Taste for salt; the flavor should be intense and clean.
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13
For a chilled service, allow the broth to cool to room temperature, then refrigerate for at least 4 hours. If serving hot, keep on a very low warm setting.
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14
To serve, place halved cherry tomatoes and micro-basil in the center of a chilled shallow bowl. Gently pour the consommé around the garnish and finish with three small droplets of high-quality olive oil.
💡 Chef's Tips
Always use the ripest tomatoes available; if they aren't sweet and fragrant raw, the consommé will lack depth. Never let the broth boil vigorously once the raft has formed, as the turbulence will break the raft and cloud the liquid. Dampening your cheesecloth before straining prevents the cloth from absorbing the precious broth. If the consommé isn't perfectly clear after one pass, strain it a second time through a fresh coffee filter. Avoid using dark balsamic vinegar, as it will muddy the beautiful transparent amber-red color of the dish.
🍽️ Serving Suggestions
Serve chilled alongside a crisp glass of Dry Rosé or a light Sauvignon Blanc. Pair with a side of toasted sourdough topped with fresh goat cheese and lemon zest. Accompany with a small skewer of mozzarella pearls and prosciutto as a sophisticated appetizer. For a modern touch, serve in a chilled martini glass with a single frozen tomato water ice cube. Add a few edible flowers like pansies or nasturtiums for a stunning visual presentation.